This recipe worked out well for me, although I used allspice in place of the ginger, and it cooked for an extra 30 minutes.
To combat the spill problem most people have, I put the filling into a pitcher, then put the crust on a cookie sheet and onto the oven rack, and then poured the filling into the crust. No spillage! My family loves the flavor and now I make it every year.

This recipe is great, but I do agree that there is way too much of the cream cheese mixture. Also, i've done it using this cake recipe as well as once using a box mix, and the results were drastically different.
DO NOT use the box mix. All of the cream cheese sinks into the cake because the cake is too light.
The cake recipe here is perfect.